Sweet Gibniet Tarts

Read in Maltese
Serves 8
Prep Time 30 mins
Cooking 35 mins
Level low


  • 270g Ready-made Puff Pastry
  • 250g Hanini Fresh Cheeselets
  • 6 tbsp Icing Sugar
  • 2 tbsp Chopped Roasted Almonds
  • 6 tablespoons Savina Prickly Pear jam
  • 2 Beaten Egg
  • Hundreds and thousands
In a bowl, mash the fresh cheeselets and with the icing sugar and add the chopped almonds. Roll out the pastry and cut into eight 10cm rounds. Brush each piece with the prickly pear jam. Add a tablespoon of the cheese mix on each round. Brush the ends of the dough with beaten egg and press to close. Brush top again with beaten egg and place on a parchment covered dish. Bake at 200 c until golden brown. When cool, brush the top with some more prickly pear jam and decorate with hundreds and thousands.       Recipe by Mill-Kcina ta Pawlina 

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